Pumpkin Bread




This bread is near and dear to our hearts. There is nothing like the smell of this bread wafting through your home... well, maybe the taste.  This harkens back to fall here at the cottage when the pumpkin patch is nothing but frosty leaves and the precious fruit of its vine is safely tucked inside the walls of the cottage.  We roast the pumpkins or steam them and make the mashed pumpkin from them that we use for this bread.  You can feel free to use canned pumpkin for it.  It will turn out just lovely. Grandma Cottage loved to make this with our mother.  It will always remind me of her and bring sweet memories of her to my mind.  I hope you enjoy this as much as we do.  This is a wonderful recipe because you make enough for you and two neighbors. They will love it.

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Preheat oven to 350 F


3 1/2 Cups Organic Unbleached Flour
2 Teaspoons Baking Soda
1 Teaspoon Celtic Sea Salt
1 Teaspoon Organic Cinnamon
1 Teaspoon Organic Nutmeg 
1/2 Teaspoon Organic Allspice 
2 Cups Organic Mashed Pumpkin 
2/3 Cups Spring Water
4 Organic Free Range Eggs
1 Teaspoon Organic Vanilla 
1 Cup Chopped Walnuts (optional)

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In large mixing bowl combine your dry ingredients. Mix well. In another bowl mix wet ingredients. Slowly add dry ingredients to wet until completely combined. If you want to add nuts in your pumpkin muffins do so now. Pour your batter into three bread pans. Bake your bread at 350 F. for an hour or until a toothpick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until toothpick comes out clean.

2 comments:

  1. Sounds delicious and is very similar to a recipe I've used for years. Oh, I do love the smell of it baking. Pinned and shared.

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